In this summer we all are very tired bcz of this hot & hot sun , lets make some refreshing drink to refresh us give us relax of this sun .

I promise you its lime punch makes u refresh and gives u a best ever taste of lime punch. If u try this i said with guarantee you r addicted of it in summer time

Lets make a refreshing " LIME PUNCH" made by growing chef "Dev karan"

Ingredients:-
. sugar syrup 4 tbs
. lime juice 2 tbs
. rose essence or roohafza 2tbs
. ice cubes
. pinch of mint
. strip of cucunber
. pinch of salt
. chilled water

Method :-
Keep serving glass seprate and take another one glass and  put the sugar syrup and lime juice and water mix it well our lemonade is ready  then take a serving glass give the dressing with rose essence then add two strip of cucumber then fill half glass with ice cube then pore that lemonade that we first made then sprinkle the salt and mint garnish with cucumber strip now its ready to refresh you

kulfi falooda recipe

 

PREP TIME

40 mins

TOTAL TIME

40 mins

 

kulfi falooda - a rich summer dessert with kufli and topped with falooda, sabja seeds, rose syrup and dry fruits.

AUTHOR: Dev 

RECIPE TYPE: dessert

CUISINE: north indian

SERVES: 3-4

INGREDIENTS (measuring cup used, 1 cup = 250 ml)

• ⅓ cup falooda sev
• ½ tbsp sabja seeds
• 4 kulfi
• 2 tbsp rose syrup
• a few chopped pistachios, almonds or cashews

INSTRUCTIONS

1. prepping
2. soak the sabja seeds in enough water for 30 mins.
3. once they swell, strain and keep aside. you can also refrigerate the soaked seeds.
4. prepare the falooda sev according to package instructions.
5. if cooking the falooda sev, then once cooked, rinse the cooked falooda sev in water. drain and keep them aside. let them cool completely.
6. assembling:
7. add 1 tbsp sabja seeds in a bowl or serving plate.
8. add 1 to 1.5 tbsp falooda sev.
9. remove the kulfi from the moulds. slice them into 2 or 4 slices.
10. place each kulfi with its slices on top of the falooda and sabja seeds.
11. pour ½ tbsp of rose syrup. sprinkle the dry fruits.
12. serve kulfi falooda immediately.

NOTES

if you don't have falooda sev, then you can use semolina/sooji or whole wheat vermicelli instead.

By Dev.

Bitter gourd STUFFED WITH APPLE and orange sauce and pea rice and ajowan naan

This is a dish that made by bitter gourd and stuffing in bitter gourd is apple and cinnamon and layer of cheese and the outer layer of bitter gourd is crispy potatoes & chickpea flour and it is served with orange flavored gravy or it is complement with rice and naan and salad and three types of chutney green ,white & apple cinnamon syrup

COMPLEMENTS :

• white cream sauce
• apple cinnamon syrup
• pudina chutney
• fresh apple salad

INGREDIENTS:

• 3-4 karela ( bitter gourd )
• 1 orange
• 200gm cheese
• 2 apple
• 1tbsp cinnamon powder
• 1tsp black pepper powder
• 3 medium patatoes
• ½ cup besan
• 1tsp ajowan
• oil for deep fry
• 200 gm sugar
• salt to taste
• 200 gm butter
• 1cup long grain basmati rice soaked
• 1tbsp cumin seeds
• 1tsp garam masala powder
• 1 cup refined flour
• ½ cup peas
• 2 tbsp curd
  Salad:
• ½cup cucumber
• ½ cup tamatos
• coriander leafs
• mint leafs
• 2tsp vinegar
• 1 apple
• 1tbsp lime juice

Method :

First we take bitter gourds and peel the skin of it and cut them to one side and scrape out the seed inside it , then massage the bitter gourd with salt properly inside or outside of it then boil it for 2-3 minutes then other side we start the making apple cinnamon syrup so first we peel the apples and cut into fine and tiny cubes and take a pan and add some butter and sugar and some water and cinnamon powder and salt & pepper then we bring it to boil then we add apples into ti then we cook it till apple is soft and caramelize then we flame off and we take our gourds and dry it and fill and spread the layer of cheese in it and then we stuff the apple cinnamon stuffing then we seal the it with boiled or mashed potatoes then we cover the gourd with mashed potatoes and then we make a batter of flour with some water and ajowain and also add in it salt and pepper then we dip the gourds in it then deep fry it till they turn brown then take out the gourd from oil, then cut the rings of it and keep it side now we make a orange flavored sauce so we take a pan and add orange juice and sprinkle pepper powder and some sugar and cook it for 2 min and keep it side .

Pea rice : first we take long grain rice soaked till mim-30 minutes and then take pan and add 1tsp butter and when it melt add ½ tsp cumin seeds and when it crakles now we add soaked rice and saute for a half minute so butter coat the every rice grain now we add water double of rice in quantity and add salt and peas and ½ tsp garam masala powder then we cover the lid and when it boil simmer the gas and cook till all water is absorb by rice now the rice is ready to serve .

Naan: take a bowl and add refined flour in it and add ½ tsp ajowan and 1tsp butter and add 2tbsp curd ,salt to taste and some water kneed a dough of it and give rest the dough for minimum 20 minutes and then give the shape of naan with rolling pin and apply the water with hand one side of naan and stick the naan to tawa when naan is taking volume now turn around the tawa and give direct heat to naan and cook properly and apply butter on it and serve hot

now put all things in one plate and present beutifully and serve it hot and enjoy it

dev karan

STRANGI KARELA

This is a dish that made by bitter gourd and stuffing in bitter gourd is apple and cinnamon and layer of cheese and the outer layer of bitter gourd is crispy patatoes & chickpea flour and it is served with orange flavored gravy or it is complement with rice and naan and salad and three types of chutney green ,white & apple cinnamon syrup

COMPLEMENTS :

• white cream sauce
• apple cinnamon syrup
• pudina chutney
• jeera rice
• naan

INGREDIENTS:

• 3-4 karela ( bitter gourd )
• 1 orange
• 200gm cheese
• 2 apple
• 1tbsp cinnamon powder
• 1tsp black pepper powder
• 3 medium patatoes
• ½ cup besan
• 1tsp ajowan
• oil for deep fry
• 200 gm sugar
• salt to taste
• 100 gm butter

Method :

First we take bitter gourds and peel the skin of it and cut them to one side and scrape out the seed inside it , then massage the bitter gourd with salt properly inside or outside of it then boil it for 2-3 minutes then other side we start the making apple cinnamon syrup so first we peel the apples and cut into fine and tiny cubes and take a pan and add some butter and sugar and some water and cinnamon powder and salt & pepper then we bring it to boil then we add apples into ti then we cook it till apple is soft and caramelize then we flame off and we take our gourds and dry it and fill and spread the layer of cheese in it and then we stuff the apple cinnamon stuffing then we seal the it with boiled or mashed patatoes then we cover the gourd with mashed patatoes and then we make a batter of flour with some water and ajowain and also add in it salt and pepper then we dip the gourds in it then deep fry it till they turn brown then take out the gourd from oil, then cut the rings of it and keep it side now we make a orange flavored sauce so we take a pan and add orange juice and sprinkle pepper powder and some sugar and cook it for 2 min and then serve with rings of gourd and enjoy the meal with the rice or naan

dev karan

MASALA BHAT

MASALA BHAT

It is a famous and fabulas recipe of maharastra , india and it will made on occaisons or festivals you also cook it and enjoy the heavnly enjoyment of the dish

INGRIDIENTS:
. Basmati rice 500 gm soaked
. 3-4 brinjal
. 9-10 tindlis
. 1 tsp cumin seeds
. 1 tsp coriander seeds
. 4-5 dried red chillies
. 1 cup dried coconut
. 1/2 cup scraped coconut
. 1/2 tsp turmeric powder
. Salt to taste
. 4-5 tbsp oil
. Bay leaf
. 10-11 cardomom
. 5-6 cloves

METHOD :
First dry roast the cumin and coriander seeds and keep it side and dry roast the coconut and take cumin coriander and coconut and red chillies and add some water and make paste of it and keep it side and take a deep sauce pan and add oil and add cardomom  and cloves and cook for a minute and add soaked rice and add vegetables and stir it and mix it well and add turmeric powder and cook for a half minute and add water and salt and cook till water is proper absorbed then serve it hot and garnish with coconut and coriander leafs then enjoy it

Hi friends ,


sorry i m late to wrote my next blog becouse m on vication trip to rajasthan yeh "THe GREAT ROYAL RAJASTHAN"  

let start our new recipe inspire from my trip

now we make capsicum with boiled mashed patato filling and it is make by grilling or tandoor process 

(BHARWA SHIMLA MIRCH)

(Grilled capsicum filled with patato mixture )

Ingridients:

• capsicum 4
• patato 2 (boiled mashed)
• onion 1
• garlic paste 1/2 tbs
• turmeric powder 2 pinch 
• red chilly powder 1/2 tbs
• salt : to taste 
• butter 50g 
• lemon juice 1tbs
• coriander leafs for garnish 

METHOD.:

First we take patato mash in a bowl and add turmeric powder and chilly powder and salt or lemon juice and mix it well .

then we take a pan and add some butter and add finely chopped onion and stir for two minutes till they changed the colour  and add garlic paste and cook one minute and add patato mixture and swicth off the gas flame and mix it well then take out into a plate to cool down the mixture 

after cool the mixture we take capsicum and cut the side or top optional to stuff the stuffing after cut the capsicum take out the seeds of capsicum with the help of knife then stuff the stuffing properly or evenly 

then cook it as u want to cook like for example if u want to bake it then put into a greaced baking tray and bake it or 5 to 8 monutes 

or if u ant grill it so take a tawa or pan and add butter and add filled capsicum and cook for 10 to 15 monutes then ready to serve 

or one more stylish plating idea is cut the serve with parmesan chees and parsely leafs 

friends plz give me suggestion of recipes or tell me what recipe u want to learn or want to make plzz give me response if like my recipe my gmail id is : (devk552@gmail.com) or my mob no .: 9999665232

plz plz plz give feedback

Masala channe(chickpeas)

Ingredients:

• cholley(chickpeas) -500gm
• tamoto - 300gm
• ginger 10gm
• green chilly 10gm
• coriander leafs for garnish 
• cumin seeds 1tbs
• ajown 1/2 tbs
• red chilly powder 1/2tbs
• coriander powder 1/2tbs
• turmeric powder 1/4tbs
• garam masala powder 1/3tbs
• amchur powder(mango powder) pinch
• lemon wedges for garnish 
• onion rings for garnish
• ghee(clarified butter) 100gm

method:

• first we soak the cholley for over night then we boil the cholley with 2tea bags till they cooked properley or soft .
• then we prepare a curry for "cholley massala" 
• first we take a heavy bottom pan and add ghee 
• add paste of green chilly ginger 
• and roast it till they turned brown 
• and add cumin seeds and ajown
• then we add tamato purre ( first blanched the tamato and remove the skin of tamato and make puree of it )
• then we cooked it masala for 5 minutes till the oil taking out from masala
• then we add chilly powder ,turmeric powder and coriander powder 
• then cook it for 2 minutes 
• add some water as you wish the consistency of your curry (i am add 2 cups of water )
• then cook for 5 minutes 
• then add cholley  
• then cook till one boil 
• add garam masala or mango powder 
• then garnish with coriander leaf , lemon wedges or onion rings

it is a famus recipe in india and most famus in north zone of india 

it is taken in breakfast with puri or bhatture (indian fryed bread)

now you make it and enjoy the taste of india  

till then keep cooking

    keep eating 

   

and keep reading dev 

god bless you